Glucose and Carbohydrates

For my health project I did carbohydrates. They are the bodies energy source.

Carbohydrates supply the body with the energy it needs to function. They are found almost exclusively in plant foods, such as fruits, vegetables, peas, and beans. Milk and milk products are the only foods derived from animals that contain a significant amount of carbohydrates.

Carbohydrates are divided into two groups, simple carbohydrates and complex carbohydrates. Simple carbohydrates, sometimes called simple sugars, include fructose (fruit sugar), sucrose (table sugar), and lactose (milk sugar), as well as several other sugars. Fruits are one of the richest natural sources of simple carbohydrates.

Complex carbohydrates are also made up of sugars, but the sugar molecules are strung together to form longer, more complex chains. Complex carbohydrates include fiber and starches. Foods rich in complex carbohydrates include vegetables, whole grains, peas, pasta, potatoes and beans.

Carbohydrates are the main source of glucose, which is a major fuel for all of the body's cells and the only source of energy for the brain and red cells. Except for fiber, which cannot be digested, both simple and complex carbohydrates are converted into glucose. The glucose is then either used directly to provide energy for the body, or stored in the liver for future use. When a person consumes more calories than the body is using, a portion of the carbohydrates consumed may also be stored in the body as fat.

When choosing carbohydrate-rich foods for your diet, always select unrefined foods such as fruits, vegetables, peas, beans, and whole-grain products, as opposed to refined, processed foods such as soft drinks, desserts, candy, and sugar. Refined foods offer few, if any, of the vitamins and minerals that are important to your health. In addition, if eaten in excess, especially over a period of many years, the large amounts of simple carbohydrates...

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...Practical 1 : Carbohydrates
Introduction : Carbohydrates are important to human life , this practical is to investigate physical , functional and sensual properties of different carbohydrates , including monosaccharides and disaccharides .
Experiment 1
Title : Relative Solubility of Carbohydrates , Glucose , Galactose and Lactose .
Objective : To determine the relative solubility of glucose , galactose and lactose by measuring their saturation point at the same constant temperature.
Principle : With 10g distilled water contained in a beaker , then add small quantities of the carbohydrate being test at a time with constant stirring until no more can dissolve , saturation point is represented at r.t.p.. Test the carbohydrates , glucose , galactose and lactose , relative solubility of them can be compared.
Precaution : 1) When using magnetic stirrer to stir the mixture , or stirring the solution manually , the speed should not be too fast to prevent splash out of solution and give inaccurate result .
2 ) The temperature of which the experiment performed should remain constant , otherwise solubility of the sugars would be affected and give an inaccurate result.
Results :
sugars Initial reading ( g ) After addition of water ( g ) Final reading ( g ) Sugar added ( g )
Galatose
36.55
43.87
45.52
1.65...

...Intro:
Carbohydrate, any of a large group of compounds in which hydrogen and oxygen, in the proportions in which they exist in water, are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally, however, these compounds are not hydrates of carbon, as the formula would seem to indicate.
Carbohydrates, as a class, are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis, in which carbon dioxide is taken from the air by means of solar energy to yield the carbohydrates as well as all the other chemicals needed by the organisms to survive and grow. They provide most of the energy to support our daily activities and have about 4 kcal/g (17 kJ/g) (“Carbohydrates”, 2007).
Carbohydrates that cannot be broken down to lower molecular weig ht carbohydrates by hydrolysis are monosaccharides, a term that indicates that they are the monomeric building units of the olig o- and polysaccharides. Monosaccharides are commonly referred to simply as sug ars. They can be joined together to form larger structures, namely, oligosaccharides and polysaccharides that can be converted into monosaccharides by hydrolysis. They vary in the number of carbon atomspresent in their structure. Table 1.1 shows the classification of monosaccharides (Fennema, 1996).
Table 1.1....

...Carbohydrates Presentation
The purpose of this presentation is to describe carbohydrates and how they benefit the human body. We will examine the basic functions of sugars and starches, and healthy sources from which to obtain carbohydrates. We will also discuss diabetes, how it affects the body, and methods of managing the disorder.
A carbohydrate is a neutral compound of carbon, hydrogen, and oxygen that supply energy to the human body in the form of glucose. They are one of the main types of nutrients and are classified as either simple or complex. Simple carbohydrates include sugars and complex carbohydrates include starches and fibers. Simple sugars can come from fruits (fructose), milk products (galactose), and vegetables. Complex carbs come from legumes, starchy vegetables, and whole grain breads and cereal.
When sugars and starches enter the body they are broken down and used for energy. Whatever is not used can be stored in the liver for later use in the form of glycogen. This process begins in the mouth with the use of special enzymes and ends in the small intestine where the absorption takes place.
The benefits of carbohydrates to the body include energy, energy storage; provide the back bone for our DNA, and digestive health. Healthy sources of carbs include whole grain breads, whole wheat, whole oats, brown rice, whole wheat pasta, and beans....

...﻿A carbohydrate is an organic compound made up of only carbon, hydrogen and oxygen. The monomers for carbohydrates are alpha glucose and beta glucose, these monomers are joined together by glycosidic bonds.
Carbohydrates are known as the term saccharides, they are split into chemical groups: monosaccharides, disaccharides and polysaccharides. Monosaccharides are the smallest, examples in this group are: fructose glucose and galactose. To form disaccharides (examples such as: sucrose, lactose and maltose) two monosaccharides link together to form a glycosidic bond this is called the condensation reaction. To break this bond and create a monosaccharide you use hydrolysis. The most common disaccharide is sucrose which is formed from glucose and fructose. Sucrose is commonly used by plants to transport sugar from end of the plant to the other. Polysaccharides are formed in the same way except they are hundreds to thousands of monosaccharides joined together. Examples are, starch, glycogen and cellulose.
Starch is made up of alpha glucose monomers. Starch is used as food storage in plants due to it being compact and insoluble therefore not affecting the water potential gradient. The test for starch is using iodine and if starch is present the colour will turn blue/black.
Glycogen is made up of alpha glucose monomers too; however it is used in animals...

...Date of experiment: 19th February, 2013
Title: Carbohydrates
Object: The purpose of this practical is to determinate the solubility of carbohydrates (Galactose, Glucose and Lactose), find out the sweetness taste threshold and salt taste threshold. Also measure the sugar concentration of 3 common packaged drinks and my taste threshold sample for the 3 sugars and make the fudge.
Introduction:
Carbohydrate divided into two types which is available carbohydrate and unavailable carbohydrate. Available carbohydrates include monosaccharides, disaccharides, oligosaccharides and polysaccharides. Glucose and galactose are monosaccharides and hexoses, glucose can found in grapes and blood. Lactose, sucrose and maltose are disaccharides, lactose structure is Glucose 1-2 galactose, the linkage is β1-4 glycosidic bond, it is milk sugar and is important to baby. Sucrose structure is Glucose 1-2fructose Maltose, the linkage is α1-2 glycosidic bond, it can found in plant sauces and table sugar. Maltose structure is Glucose 1-4 glucose, the linkage is α1-4 glycosidic bond, it is the most important sugar to human because human’s brain only can use energy from glucose and one maltose molecule contains two glucoses.
In part 3 of the practical, was used a digital refractometer to...

...
-914400-91440000Carbohydrates
-Cristy TrouttA Carbohydrate any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body. All simple carbohydrates are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
Simple VS. Complex Carbohydrates
6390005377190000All simple carbohydrates are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested. Complex carbohydrates may be referred to as dietary starch and are made of sugar molecules strung together like a necklace or branched like a coil. They are often rich in fiber, thus satisfying and health promoting. Complex carbohydrates are commonly found in whole plant foods and, therefore, are also often high in vitamins and minerals.
All carbohydrates are broken down into simple sugars, which are absorbed into the bloodstream. As the sugar level rises, the pancreas releases the hormone insulin, which is needed to move sugar from the blood into the cells, where the sugar can be used as energy. Carbohydrates help provide energy, control weight, and protect against disease.
2771775400050000Carbohydrates...

...structural features of carbohydrates account for the fact that a wide variety of polysaccharides exist is pentoses and hexoses. The examples of pentose are ribose, deoxyribose, ribulose and xylulose. The examples of hexose are glucose which is found in fruits, fructose which is found in milk and galactose which is found in honey.
Both pentoses and hexoses are mostly found in monosaccharides. They are the most simplest sugar which cannot be futher hydrolysed into smaller units. They contain either an aldehyde group or ketone group. They can de used to make polysaccharides, although only one type of monosaccharides is used in each type of monosaccharides.
They have two types of linkage, that is 1,4 and 1,6 glycosidic bonds that are common between sugar units. Such as α-D-glucose reacts with α-D-glucose will produces maltose which is α-1,4 glycosidic bonds that is common in our life. They will form more bonds between each other. Thus the branching occurs upon them. Their lengths of chains and branches, and extent of branching can vary enormously.
α and β forms of monosaccharides are important. These sugars may be aldose or lactose. They have many uses and importance in life. Monosaccharides are the major source of fuel for metabolism, being used both as an energy source (glucose being the most important in nature) and in biosynthesis. Such as glucose, it is very...